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Greek Salad with Chicken and Homemade Greek Dressing

Greek Salad with Chicken and Homemade Greek Dressing - delicious seared chicken with tons of veggies and a homemade Greek dressing. From the crisp cucumbers, sweet tomatoes, tangy kalamata olives, creamy feta, sharp red onions, and savory seared chicken, to the homemade lemony Greek dressing, you will love this salad! It's fresh and filling and perfect as a main dish but also works great as a side dish.
This is a large salad is meant for about 8 people as a main dish. Feel free to decrease the amount if you're making it for a smaller group.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings 8
Author Shannon Lyon | Plum Street Collective

Ingredients

Chicken & Marinade

  • 4-5 chicken breasts, pounded to about 1/2 inch thick
  • 1 cup plain Greek yogurt
  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • 2 lemons, juice & zest
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh oregano, chopped finely
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • oil, for cooking

Salad Ingredients

  • 2 cucumbers, chopped
  • 2 cups tomatoes, chopped
  • 1 red onion, diced
  • 1 cup kalamata olives, chopped
  • 1 cup feta cheese, crumbled (I like to buy a block and crumble it, but you can also buy it pre-crumbled)

Greek Dressing

  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 cloves garlic, finely minced
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lemon, juiced
  • 1 tablespoon honey

Instructions

Chicken & Marinade

  • Pound chicken breasts to about 1/2 inch thick. Place in a large ziploc bag or in a container that has an airtight lid for marinating in the fridge. Set aside.
  • In a mixing bowl, combine the marinade ingredients (yogurt, olive oil, red wine vinegar, garlic, lemons, parsley, oregano, salt, and pepper).
    Mix well.
  • Pour the marinade over the chicken. Seal and refrigerate for at least 1 hour up to overnight.
  • When ready to cook the chicken, bring a large pan to medium high heat.
  • Once pan is very hot, add 1-2 tablespoons of oil.
    Use tongs to shake excess marinade off each chicken breast, and then place into the hot pan with oil.
  • Sear chicken on each side for 4-5 minutes, until chicken is cooked through.
  • Once cooked, remove from hot pan and set aside to rest, until ready to slice and put into the salad.
    (You can also make this Greek Chicken ahead of time and chill it until ready to serve on the salad.)
  • Before serving, slice the chicken and if needed, add a little finishing salt to taste.

Greek Dressing

  • Mix all the ingredients in a bowl with a whisk or in a jar (and shake well). Once combined, chill until ready to serve the salad.
  • This dressing keeps well for up to 2 weeks in the fridge.

Building the Salad

  • Salad can be made with the chopped chicken when it is warm or even tastes great when it has chilled in the fridge.
  • To build the salad, Add the chopped veggies, kalamatta olives, chicken, and feta to a large bowl.
  • Pour the dressing over and cover well. Toss to combine.
  • Serve immediately!
  • Stores well for 3-4 days in the fridge, in an airtight container.